I never encountered this classic Germanic dish until I came to Switzerland. But once I tried them, I was hooked.

Spätzli probably originated from Bavaria or parts of Tirol in Austria. The traditional method of making them involved putting a bit of batter on a damp cutting board and cutting strips of dough into the boiling water. It’s a fabulous method – but a bit time consuming.

The Swiss version relies on using a sieve-like device that sits on a pot. The batter is placed onto the sieve and pushed through the holes and into the boiling water below. This

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